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Barefoot Contessa Pan-Fried Onion Dip

This dip is like the California dip that we remember from our childhood, except it's the real thing, with slowly caramelized onions, and it's ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar's potato chips plus fresh vegetables and crackers for dipping.

Ingredients



Instructions

  1. Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)
  2. Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes.
  3. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
  4. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.
  5. Taste for seasonings. Serve at room temperature.


Yield: 2 cups

Source: The Barefoot Contessa Cookbook by Ina Garten Crown


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